Best Cheesy Brunch Strata With Soy Sausage And Spinach Recipes

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 box or bag organic chopped frozen spinach
1 tablespoon EVOO
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded caciocavallo cheese or Parmigiano-Reggiano

Steps:

Defrost the spinach in the microwave, and then wring out any excess liquid.
Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

CHEESE SAUSAGE STRATA

Cheese Sausage Strata image

Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. -Teresa Marchese, New Berlin, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds bulk pork sausage
9 large eggs, lightly beaten
3 cups whole milk
9 slices bread, cubed
1-1/2 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1-1/2 teaspoons ground mustard

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 25g fat (11g saturated fat), Cholesterol 217mg cholesterol, Sodium 1097mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

CHEESY SAUSAGE AND SPINACH BREAKFAST STRATA

Cheesy Sausage and Spinach Breakfast Strata image

This strata is delicious! We love a breakfast recipe that you can make ahead and just pop in the oven the next day. The croissant base adds an elegant and buttery touch. The onions give the strata bit of sweetness while the spinach adds an earthy flavor. The egg, sausage, and cheese mixture is fantastic. Great for a game day...

Provided by Silka Clark

Categories Breakfast Casseroles

Time 1h25m

Number Of Ingredients 12

Ingredients

4 large, day old croissants; cut into cubes
2 Tbsp butter
1/2 c finely chopped onion
1 can(s) spinach, drained
2 c shredded sharp cheddar cheese
1 pkg pork breakfast sausage, cooked and drained
6 eggs
2 1/4 c half and half
2 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
1 tsp dried basil

Steps:

1. Butter a 9x13 casserole dish and add half the croissant cubes.
2. Melt the butter in a medium skillet and saute the onion on medium-low heat for 5 minutes.
3. Stir in the drained spinach until mixed.
4. Spoon spinach and onions on croissant cubes.
5. Brown the sausage.
6. Sprinkle sausage and half the cheese in baking dish.
7. Top with remaining croissant cubes and the rest of the cheese.
8. In a blender, mix eggs, half and half, mustard, salt, pepper, and basil.
9. Pour evenly over the casserole to moisten all of the croissant pieces. Gently press down with a fork to get all of the croissants dampened.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Heat oven to 350. Remove plastic wrap and bake until puffed and golden brown. About 45-55 minutes.
12. Cool at least 10 minutes before serving.